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Fudgy Chocolate Raspberry Cookies

These fudgy chocolate raspberry cookies combine brownie-like richness with fresh raspberries for a delectable treat that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Substitute 1:1 gluten-free flour blend if needed
  • 1/2 cup unsweetened cocoa powder Use Dutch-processed for deeper flavor
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Or use room-temp vegan butter for dairy-free
  • 1 cup granulated sugar Can replace up to 1/4 cup with brown sugar for chewiness
  • 1 large egg Use a flax egg for vegan: 1 tbsp flax + 3 tbsp water, let sit 5 min
  • 1 teaspoon vanilla extract
Add-ins
  • 1/2 cup fresh raspberries See tips for frozen use
  • 1/2 cup chocolate chips Semisweet or bittersweet

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
  3. In a large bowl, beat the softened butter and sugar together for 2–3 minutes until light and slightly fluffy.
  4. Add the egg and vanilla to the butter-sugar mixture and beat until smooth and homogenous.
  5. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined — do not overmix.
  6. Carefully fold in the fresh raspberries and chocolate chips using a spatula to avoid breaking the berries.
Baking
  1. Drop rounded tablespoonfuls of dough onto the prepared sheet, leaving about 2 inches between cookies.
  2. Bake for 10–12 minutes. The edges should be set but the centers still appear soft.
  3. Let cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.

Notes

For additional flavor, serve warm with a scoop of vanilla ice cream or dust with powdered sugar and garnish with whole raspberries. Store in an airtight container for up to 2 days at room temperature, or refrigerate for 4–5 days.